PROBLEM TO BE SOLVED: To provide a method for quickly and non-destructively evaluating a freshness degree of seafood without any preprocessing.SOLUTION: A freshness degree of fresh seafood, as a freshness degree of a viable cell of the seafood, is non-destructively evaluated without any preprocessing, by an intensity measurement of fluorescent light of nicotinamide adenine dinucleotide acid that is one kind of coenzymes contained in the fresh seafood. Self-fluorescence beams of the coenzyme and amino-acid contained in the fresh seafood are simultaneously measured to evaluate the freshness degree of the fresh seafood from an intensity ratio of the fluorescent light beams thereof. For minimizing an error, self-fluorescence of a tryptophan that is one kind of amino acids contained in the biological tissue is measured as an evaluation index of an optical system.COPYRIGHT: (C)2014,JPO&INPIT【課題】生鮮魚介類を前処理なしに非破壊で迅速に鮮度評価する方法を提供する。【解決手段】生鮮魚介類に含まれる補酵素の一種であるニコチンアミドアデニンジヌクレオチド酸の蛍光の強度測定により、魚介類の生細胞の鮮度を非破壊で、前処理なしに生鮮魚介類の鮮度を評価する。生鮮魚介類に含まれる補酵素とアミノ酸の自家蛍光を同時に測定し、それらの蛍光の強度比から、生鮮魚介類の鮮度を評価する。誤差を小さくするために光学系の評価指標として、生物組織に含まれるアミノ酸の一種であるトリプトファンの自家蛍光を測定する。【選択図】図5
